Ingredients with Measurements:
- 3 lb beef chuck roast
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp black pepper
- 1/4 cup unsalted butter, melted
- 6 kaiser rolls
- 1/4 cup coarse salt
- 1/4 cup caraway seeds
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a small bowl, mix together the beef broth, soy sauce, brown sugar, garlic powder, onion powder, paprika, and black pepper.
2. Place the beef chuck roast in the slow cooker and pour the mixture over it.
3. Cook on low for 8 hours or until the beef is tender and falls apart easily.
4. Preheat the oven to 350°F.
5. Split the kaiser rolls in half and place them on a baking sheet.
6. In a small bowl, mix together the coarse salt and caraway seeds.
7. Brush the melted butter on the top of each roll and sprinkle the salt and caraway seed mixture on top.
8. Bake the rolls for 5-7 minutes or until they are lightly toasted.
9. Remove the beef from the slow cooker and shred it with two forks.
10. To assemble the sandwiches, place a generous amount of shredded beef on the bottom half of each roll.
11. Top with the top half of the roll.
12. Serve with additional beef broth for dipping.
Time:
Preparation time: 15 minutes
Cooking time: 8 hours
5. Temperature:
Slow cooker: low
Oven: 350°F
Serving size:
6 servings
Nutritional information:
Calories: 620
Fat: 28g
Carbohydrates: 44g
Protein: 47g
Sodium: 3,500mg
Substitutions for ingredients:
- Beef broth: chicken broth or vegetable broth
- Soy sauce: tamari or coconut aminos
- Brown sugar: honey or maple syrup
- Kaiser rolls: hoagie rolls or ciabatta bread
- Coarse salt: kosher salt or sea salt
- Caraway seeds: fennel seeds or sesame seeds
Variations:
- Add sliced onions and/or bell peppers to the slow cooker for added flavor and texture.
- Use a different cut of beef, such as brisket or round roast.
- Top the sandwiches with horseradish sauce or mustard for added flavor.
Tips and tricks:
- Make sure to use a beef chuck roast that has some marbling for added flavor and tenderness.
- If the beef is not falling apart easily after 8 hours, continue cooking for an additional hour or until it is tender.
- To make the sandwiches more authentic, serve them with a side of au jus for dipping.
Storage instructions:
Store any leftover beef and rolls separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef in the microwave or on the stovetop until heated through. Reheat the rolls in the oven at 350°F for 5-7 minutes or until warmed through.
Presentation ideas:
Serve the sandwiches on a platter with a bowl of au jus for dipping.
Garnishes:
Garnish the sandwiches with fresh parsley or chives for added color and flavor.
Pairings:
Pair the sandwiches with a side of coleslaw or potato salad.
Suggested side dishes:
- Coleslaw
- Potato salad
- French fries
- Sweet potato fries
- Roasted vegetables
Troubleshooting advice:
- If the beef is tough, it may need to cook for a longer period of time.
- If the rolls are too hard, they may have been over-toasted in the oven.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Beef on weck is a popular sandwich in Western New York, particularly in the Buffalo area. It is traditionally made with roast beef on a kummelweck roll, which is a roll topped with coarse salt and caraway seeds.
Flavor profiles:
The beef is savory and tender, while the rolls are slightly salty and nutty from the caraway seeds.
Serving suggestions:
Serve the sandwiches with a side of au jus for dipping and a cold beer.
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